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Daylon R Thomas drank Almond Oolong by Light of Day Organics

1735 tasting notes

Almond Oolong comes from a Michigan based company, and my preferred selection at the dearly passed Grand River Coffee. The tea base was unique to me, being close to a Wu Yi rock but peachier. Turns out it was a Shui Xian, and I apparently love them.

This was by far one of my favorites, having the distinct, natural notes of the almond. It was oddly flowered up by the clover and added a weird dimension to the Shui Xian, which is a darker oolong but a light cup. I re-steeped it ten times when I had it in 16 ounces, being about a tablespoon when drinking it. This also made a great latte that wasn’t too dark nor too light; it was nuanced yet so simple.

Drinking one cup now brings disappointment and nostalgia. I wish Grand River Coffee didn’t close. Many graduates came there flooding the shop with computers and intellectual conversation. It was my refuge from the snow and for my studies. Now, I have but a memento in my cup. Fortunately, I know where they wholesaled, and I can continue the memory.

My only complaint are the smaller leaves. The bigger ones where taken with the whole clovers laving scrap left over, and a second cup entirely different from the others I’ve had.

Flavors: Almond, Floral, Flowers, Mineral, Nutty, Peach, Smooth

Preparation

195 °F / 90 °C 2 min, 45 sec 1 tsp 8 OZ / 236 ML

10 years ago

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First Off, Current Targets:

Whispering Pines Alice
Good Luxurious Work Teas
Wang Family’s Jasmine Shanlinxi
Spring, Winter Taiwan High Mountain Oolongs

Dislikes: Heavy Tannin, Astringency, Bitterness, or Fake Flavor, Overly herby herbal or aged teas

Picky with: Higher Oxidation Oolongs, Red Oolongs (Some I love, others give me headaches or are almost too sweet), Mint Teas

Currently, my stash is overflowing. Among my favorites are What-Cha’s Lishan Black, Amber Gaba Oolong, Lishan Oolong, Qilan Oolong, White Rhino, Kenya Silver Needle, Tong Mu Lapsang Black (Unsmoked); Whispering Pines Alice, Taiwanese Assam, Wang’s Shanlinxi, Cuifeng, Dayuling, Jasmine Shan Lin Xi; Beautiful Taiwan Tea Co.“Old Style” Dong Ding, Mandala Milk Oolong; Paru’s Milk Oolong

Me:

I am an MSU graduate, and current alternative ed. high school social studies and history teacher. I formerly minored in anthropology, and I love Egyptian and classical history. I love to read, write, draw, paint, sculpt, fence(with a sword), practice calisthenics on rings, lift weights, workout, relax, and drink a cuppa tea…or twenty.

I’ve been drinking green and black teas ever since I was little living in Hawaii. Eastern Asian influence was prominent with my friends and where I grew up, so I’ve been exposed to some tea culture at a young age. I’ve come a long way since I began on steepster and now drink most teas gong fu, especially oolong. Any tea that is naturally creamy, fruity, or sweet without a lot of added flavoring ranks as a must have for me. I also love black teas and dark oolongs with the elusive “cocoa” note. My favorites are lighter Earl Greys, some white teas like What-Cha’s Kenyan offerings, most Hong-Cha’s, darker Darjeelings, almost anything from Nepal, Green Shan Lin Xi’s, and Greener Dong Dings. I’m in the process of trying Alishan’s. I also tend to really enjoy Yunnan Black or Red teas and white teas. I’m pickier with other teas like chamomile, green teas, and Masalas among several.

I used to give ratings, but now I only rate teas that have a strong impression on me. If I really like it, I’ll write it down.

I’ll enjoy a tea almost no matter what, even if the purpose is more medicinal, for it is my truest vice and addiction.